Radicchio and Red Wine Risotto

Name: Radicchio and Red Wine Risotto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 cups (950 ml) low-sodium vegetable stock, kept hot in a saucepan; 2 tablespoons (30 ml) extra-virgin olive oil; 1 tablespoon (14 g) unsalted butter, for cooking the onion; 1 medium (about 5 oz) (150 g) yellow onion, peeled and finely diced (¼-inch / 6 mm pieces); 2 cloves (8 g) garlic cloves, peeled and minced; 1 large head (about 10 oz) (300 g) radicchio (Chioggia, the round type), outer leaves removed, halved, core cut out, sliced into ¼-inch (6 mm) ribbons, then divided into two equal piles; 1½ cups (300 g) arborio rice, not rinsed; 1 cup (240 ml) dry red wine, at room temperature; ½ teaspoon (3 g) kosher salt, plus more to taste at the end; 2 tablespoons (28 g) unsalted butter, cold, cut into ½-inch (1 cm) cubes; ¾ cup (60 g) Parmigiano-Reggiano, finely grated, plus extra for serving; 1 teaspoon (5 ml) balsamic vinegar (optional); black pepper, freshly ground, to taste; ¼ cup (30 g) walnuts, toasted and roughly chopped, for garnish (optional)

From the MyKitchenBank Kitchen

Creamy Italian risotto simmered in dry red wine, with radicchio cooked down until sweet and stirred in fresh at the end for a gentle bitter bite. Finished with butter and Parmesan, it's a deep burgundy, vegetarian main course.

Prep: 15 min
Cook: 40 min
Wait: 3 min
Total: 58 min
Makes: 4 main-course servings (about 5 cups / 1.2 liters total)

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Ingredients

4 servings

4 cups (950 ml) low-sodium vegetable stock, kept hot in a saucepan
2 tablespoons (30 ml) extra-virgin olive oil
1 tablespoon (14 g) unsalted butter, for cooking the onion
1 medium (about 5 oz) (150 g) yellow onion, peeled and finely diced (¼-inch / 6 mm pieces)
2 cloves (8 g) garlic cloves, peeled and minced
1 large head (about 10 oz) (300 g) radicchio (Chioggia, the round type), outer leaves removed, halved, core cut out, sliced into ¼-inch (6 mm) ribbons, then divided into two equal piles
1½ cups (300 g) arborio rice, not rinsed
1 cup (240 ml) dry red wine, at room temperature
½ teaspoon (3 g) kosher salt, plus more to taste at the end
2 tablespoons (28 g) unsalted butter, cold, cut into ½-inch (1 cm) cubes
¾ cup (60 g) Parmigiano-Reggiano, finely grated, plus extra for serving
1 teaspoon (5 ml) balsamic vinegar (optional)
black pepper, freshly ground, to taste
¼ cup (30 g) walnuts, toasted and roughly chopped, for garnish (optional)

Equipment (6)

3-quart (2.8 liter) saucepan for the stock
12-inch (30 cm) deep skillet or wide 4-quart (3.8 liter) heavy-bottomed pot with a lid
Wooden spoon or flexible spatula
Ladle or 1-cup (240 ml) liquid measuring cup
Chef's knife and cutting board
Fine grater (Microplane-style)

Steps

Before you start

Risotto needs near-constant attention for about 20 minutes once the stock goes in, so chop everything and measure all ingredients before you turn on the heat.
Use a dry red wine you would happily drink (such as Merlot, Chianti or Pinot Noir). Avoid anything sweet or labeled 'cooking wine'.
Use low-sodium or unsalted vegetable stock so you can control the seasoning. The Parmesan adds salt at the end.
Do not rinse the rice. The surface starch is what makes the risotto creamy.

1
Heat the stock
- Pour the vegetable stock into a 3-quart (2.8 liter) saucepan and bring it to a bare simmer over medium-low heat.
- Turn the heat to low and keep it hot, with a ladle or measuring cup nearby, for the whole recipe.
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Ready when: Stock is steaming with only occasional small bubbles.
Tip: Cold stock added to the rice drops the pan temperature and makes the cooking uneven, so keep it hot.
2
Soften the onion
- Set a 12-inch (30 cm) deep skillet over medium heat.
- Add the olive oil and 1 tablespoon butter.
- When the butter foams, add the diced onion and ½ teaspoon salt.
- Cook, stirring often, for 5 to 6 minutes.
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Ready when: Onion is soft and translucent with no browned edges.
Tip: If the onion starts to brown, lower the heat. Browned onion will turn the risotto bitter.
3
Wilt half the radicchio
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add half of the sliced radicchio and cook, stirring, for 3 minutes.
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Ready when: Radicchio has collapsed to a deep reddish-brown, with no stiff white ribs left. Garlic smells sweet, not sharp.
Tip: Keep the second half of the radicchio in the fridge or covered so it stays crisp for the finish.
4
Toast the rice
- Add the arborio rice and stir constantly for 1½ to 2 minutes so every grain is coated in oil.
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Ready when: Grain edges look translucent while each center is still opaque white, and the rice makes a faint clicking sound against the pan.
5
Cook in the wine
- Pour in the red wine.
- It will bubble and turn the rice purple.
- Stir steadily until the pan looks almost dry when you drag a spoon across the bottom, 3 to 4 minutes.
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Ready when: The spoon leaves a clear trail along the bottom of the pan, and the sharp smell of alcohol has faded.
6
Add stock gradually
- Add 1 cup (240 ml) hot stock and stir until it is mostly absorbed.
- Continue adding ½ cup (120 ml) at a time, stirring often and waiting until the pan is nearly dry before each addition.
- Keep the heat so the risotto bubbles gently, not violently.
- This takes 18 to 20 minutes.
- Start tasting a grain at 16 minutes.
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Ready when: Rice is tender with a slight firmness (al dente) at the very center, and the risotto is loose and creamy. It should slowly spread when you tilt the pan.
Tip: You may not need all the stock. If you run out before the rice is tender, add hot water ¼ cup (60 ml) at a time.
7
Finish off the heat
- Remove the pan from the heat.
- Stir in the remaining radicchio, the cold butter cubes, the Parmesan, and the balsamic vinegar if using.
- Beat vigorously with a wooden spoon for about 1 minute.
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Ready when: Butter and cheese have melted into a glossy, creamy sauce, and the fresh radicchio has just started to wilt.
Tip: Add a splash of hot stock if the risotto looks stiff. It should be looser than you think, because it thickens as it sits.
8
Rest and season
- Cover the pan and let it stand for 2 minutes.
- Taste, then add salt and black pepper as needed.
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Ready when: Risotto is creamy and flows slowly, with seasoning that tastes balanced between bitter, sweet and salty.
Tip: Season at the end. The Parmesan and stock add salt, so early over-salting is easy.
9
Serve immediately
- Spoon the risotto into warm shallow bowls.
- Top with extra Parmesan, black pepper and toasted walnuts if using.
- Serve right away.
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Tip: Warm the bowls under hot tap water and dry them first, since risotto cools and stiffens quickly.

Good to know

Tips

Stir often but not constantly. Regular stirring releases starch for creaminess, while stirring nonstop can make the risotto gluey.
Dividing the radicchio gives two flavors: the first half cooks down until sweet, and the second half adds fresh color and a bitter edge.
Cold butter added off the heat (mantecatura) gives the risotto a glossy, silky finish, so don't add it while the pan is still bubbling.
If the radicchio tastes too bitter, add the balsamic vinegar and a little more Parmesan, which balances bitterness.

Make ahead

"You can slice the radicchio, dice the onion and mince the garlic up to 1 day ahead and refrigerate in separate covered containers. The stock can be heated just before cooking. Risotto itself is best made and served right away."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: cool quickly and store in an airtight container for up to 3 days. Freezer: not recommended for the best texture, but you can freeze up to 1 month and use it for arancini-style cakes. Reheat in a skillet over medium-low heat with a splash of stock or water, stirring until hot and creamy again, 4 to 5 minutes."

Substitutions

radicchio (Chioggia, the round type) → Treviso radicchio (the elongated type) or 8 oz (225 g) radicchio plus 2 oz (60 g) baby arugula stirred in at the end. Treviso is slightly milder and sweeter, so you may want the balsamic vinegar.
arborio rice → Carnaroli or vialone nano rice. Use the same weight. Carnaroli stays slightly firmer and is more forgiving.
Parmigiano-Reggiano → Grana Padano or aged pecorino. Pecorino is saltier, so reduce the added salt. For a vegan version, use nutritional yeast and olive oil in place of the cheese and butter.
dry red wine → 1 cup (240 ml) additional hot stock plus 1 tablespoon balsamic vinegar. Lacks wine depth but adds acidity. Add the vinegar at the end of cooking.